Easy Way to Prepare Favorite Macrobiotic: Anko (Sweet Adzuki Bean Paste)

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Macrobiotic: Anko (Sweet Adzuki Bean Paste). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic: Anko (Sweet Adzuki Bean Paste) Recipe. Making Sweet Red Bean Paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt!

You can have Macrobiotic: Anko (Sweet Adzuki Bean Paste) using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Macrobiotic: Anko (Sweet Adzuki Bean Paste)

1. Prepare 100 ml of Dried adzuki beans.
2. Make ready 1 of 5 x 10 cm strip Kombu.
3. You need 800 ml of Water.
4. You need 1/2 tsp of Salt.
5. It’s 60 grams of Raisins.
6. Prepare 1 of Dried persimmons (optional).

The recipe for making your own anko sweet bean paste is as follows.It is a paste made with Azuki (red beans) and sugar.It is used in a lot of different forms of dessert in Japan.It could be used as is in cakes like Dorayaki A lot of Japanese sweet confectionery artisans have devoted their lives to Anko making.

Macrobiotic: Anko (Sweet Adzuki Bean Paste) instructions

1. Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat..
2. After it comes to boil, reduce to low heat and simmer for 10 minutes. To cook off the smell, don't cover the pot with a lid. After 10 minutes, cover with a lid and continue to simmer..
3. Simmer until soft. Add more water if it boils out. Once the beans are soft, add the salt and minced raisins..
4. Heat the adzuki and raisins together and mix with a wooden spatula while mashing down on the beans. If you like, use a blender for strained bean paste..
5. You could also make zenzai if you don't mash the beans; just add more water, and serve with omochi!.

The paste is usually prepared by boiling red azuki beans, mashing them (depending on the style), and then sweetening the paste with sugar.The most common types of red bean paste are called Tsubuan and.Anko bean paste, which is akin to a sweet bean jam, is the Japanese traditional taste you can add to so many of your favorite desserts.

Some of the Anko desserts they make have impressively.Adzuki beans originate from China whereas kidney beans are native to Central America and Mexico.Did you like this Sweet Red Bean Paste (Anko) Recipe?Are there changes you made that you would like to share?Share your tips and recommendations in the comments section below!